Deer Backstrap

1 whole Venison Backstrap
1/2 pound Bacon
1 tbs Salt
1 tbs Black pepper
1 tsp Garlic powder

Cut backstrap lengthwise into 3 equal strips. Season to taste with salt, pepper and garlic powder. Roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.


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